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ali

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Posts posted by ali

  1. Perdreau - foie gras - choux blanc.  Pieces of partridge breast cooked rare, layered with very rare slices of foie gras, wrapped in a cabbage leaf package.  Neat and clever, and with a richly aromatic steam emerging with the first cut.  Reminded me of the excellent squab and foir gras in b'stilla-style pastry being served at Atelier.  A good dish.

    Mmm, my friend Vieva made this for me in my own kitchen at home. One of the most delicious things I've ever eaten.

  2. Seriously, what local Cornish foods are there? What are those Saffron cakes? I seem to remember something about a Saffron growing village and Phonecians?

    Saffron cake is a kind of yeasty sweet bread chock full of sultanas and peel. It also comes as buns (very convenient, and far superior to a toasted teacake) The story I heard is that the people of, I think Marazion near Penzance, were regular traders with the Phonecians who brought spices, including saffron, and got hooked. I was hooked as a child, so was delighted to find out when I grew up that it was used in Spanish and Indian cooking too (Cornwall is a little out of the way, after all). It's still one of my favorite spices.

    Other fabbie Cornish food:

    Cauliflower (really)

    Lobsters, if you can get them before they go to London

    Helford Oysters

    Pichards, if you can get them before they go to Spain

    Really crusty clotted cream

    Barnicotts pasties (there used to be a Barnicotts in Padstow, don't know if it is still there)

    Proper Cornish vanilla ice cream

    :raz:

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